Pat Morris


These cut-out cookie hearts are bursting with a Red Velvet filling. Pillsbury’s slogan states, “Nothin' says lovin' like somethin' from the oven.” This cookie recipe that I developed is easy, delicious and says, “Luv U Lotz!”

I use my shortbread cookie recipe (submitted: Dulce de Leche Filled Shortbread Cookies) but cut out hearts instead of circles. For one-half of the cut-out hearts, I cut the center out of a larger heart with a smaller heart-shaped cutter, so that you could see the yummy filling through the top cookie.

Recipe can be doubled! Enjoy and Happy Valentine's Day!!

pinch tips: How to Melt and Soften Butter




18-24 unfilled cookies; 9-12 filled cookies


2 c
all-purpose flour
1/4 tsp
1 c
(2 sticks) unsalted butter (not margarine) at room temperature
1/2 c
confectioners' sugar
1 tsp
pure vanilla extract (not artificial flavoring)


4 oz
cream cheese, softened
1 Tbsp
butter, softened
1/4 c
confectioners’ sugar
1/3 c
sifted, dry red velvet cake mix
1 tsp
sifted cocoa powder

Directions Step-By-Step

FOR THE COOKIES: In a medium size bowl whisk the flour with the salt.

In a larger bowl, beat the butter until smooth and creamy.

Add the sugar and beat until smooth. Beat in the Vanilla Extract.
Gently beat in the flour mixture just until incorporated.

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
Preheat oven to 350 degrees F -with the rack in the middle of the oven.

Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough until it is about 1/4 inch thick.

Using a lightly floured 1-1/2 or 2 inch heart-shaped cookie cutter, cut dough; then take a smaller heart-shaped cookie cutter and cut a heart in the middle of each heart.
Place cut out cookie dough on baking sheets and put in refrigerator for about 15 minutes -this firms the dough and helps cookies keep shape while baking.
Bake in preheated oven for 7-10 minutes -until edges of cookies are light brown around the edges.

Cool on a cooling rack. Makes 18-24 unfilled cookies.
FOR THE FILLING: Mix 4 ounces softened Cream Cheese and 1 tablespoon softened butter with 1/4 cup Confectioners’ Sugar and 1/3 cup of sifted, dry Red Velvet Cake Mix plus 1 teaspoon sifted Cocoa.

Mix well, until creamy.
NOTE: This is not a real sweet filling. If you want it sweeter, you can add more sugar. If you do, you may need a little more butter or Cream Cheese to make it to the desired spreading consistency.
Spread filling between two cooled shortbread cookies (Top cookie has the cut-out heart in the center).

If desired, you can sift Confectioners' Sugar over cookies; or decorate with Sprinkles, or colored decorating sugar.
Enjoy! "Luv U Lotz!!"

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy
Hashtags: #easy, #Yummy